Recipes and Cooking Chicken with Apple-Vegetable Slaw Stir-Fry 4.3 (12) Add your rating & review Chicken gets a re-boot in this super fresh stir fry! Crunchy apples and satisfying veggies compliment this dish perfectly. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 9, 2016 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 40 mins Servings: 4 Yield: 6 cups Jump to Nutrition Facts Ingredients ½ cup reduced-sodium chicken broth 2 tablespoon cider vinegar 1 tablespoon packed brown sugar 2 teaspoon Dijon-style mustard 2 teaspoon cornstarch 1 clove garlic, minced ½ teaspoon crushed red pepper ½ teaspoon salt 2 tablespoon vegetable oil 12 ounce boneless, skinless chicken thighs, cut into bite-size pieces 2 cup sliced fresh cremini mushrooms ¼ cup sliced shallots 3 cup coarsley shredded green cabbage 8 ounce fresh asparagus spears, trimmed and cut into 2-inch pieces 1 medium tart apple, cored and thinly sliced Snipped fresh cilantro Directions For sauce, in a bowl stir together the first eight ingredients (through salt). In a wok or very large skillet heat 1 Tbsp. of the oil over medium-high heat. Add chicken; cook and stir 4 to 6 minutes or until chicken is no longer pink. Transfer to a bowl. Heat the remaining 1 Tbsp. oil in skillet. Add mushrooms and shallots; cook and stir 2 to 3 minutes. Add cabbage. asparagus, and apple; cook and stir 3 to 5 minutes more or until vegetables are crisp-tender. Push vegetables from center of wok. Stir sauce; pour into wok. Cook and stir until thickened and bubbly. Return chicken to wok. Cook and stir 1 minute more. Sprinkle with cilantro. Tip Change things up and serve this stir-fry over nutrient-loaded oven-roasted sweet potato slices instead of plain white rice. Rate it Print Nutrition Facts (per serving) 247 Calories 11g Fat 19g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 247 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 80mg 27% Sodium 514mg 22% Total Carbohydrate 19g 7% Total Sugars 12g Protein 20g Vitamin C 25mg 125% Calcium 50mg 4% Iron 2.1mg 12% Potassium 632mg 13% Folate, total 53.5mcg Vitamin B-12 0.6mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.